果葡糖浆新口味营养型冰淇淋的研制  

Preparation of a New Type Ice Cream with Fructose Syrup

作　　者：周亚军[1] 孙钟雷[2] 石晶[1] 刘微[1] 徐立新[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130022 [2]吉林省农业机械研究院,吉林长春130022

出　　处：《冷饮与速冻食品工业》2003年第4期6-8,共3页Beverage & Fast Frozen Food Industry

摘　　要：对以果葡糖浆为甜味剂制作新口味营养型冰淇淋进行了研究,利用正交试验和极差分析确定了主料的最佳配方,并对产品进行了感官评定和模糊综合评判,产品质量优于普通冰淇淋。经质量检测,产品的理化指标和微生物指标均符合国家标准。A new type of ice cream was produced with the addition of high fructose syrup as the sweetener using a formula obtained through an orthogonal experiment and statistical analysis. Sensory evaluation and fuzzy quality assessment indicated a better quality than the normal ice cream, and the quality testing showed that the product was compliant with the standards in both physicalchemical and microbiological requirements.

关 键 词：果葡糖浆 甜味剂 营养型冰淇淋 配方 产品质量 生产工艺 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程] TS202.3[轻工技术与工程—食品科学与工程]